1
["Combine 1/2 cup warm water, yeast, and sugar in a small bowl.", "Set aside until it foams and bubbles, about 5 minutes.", "Meanwhile, in a food processor, combine the flours and salt, pulsing to mix.", "Add the yeast mixture, remaining 3/4 cup warm water, and olive oil to the bowl of the food processor.", "Process until the dough forms a ball and starts to pull away from the sides.", "Transfer dough to a lightly floured work surface and knead briefly to form a smooth ball, about 10 times.", "Then place dough in a large bowl that's been greased with olive oil.", "Turn dough to coat with oil on all sides.", "Cover with plastic wrap and place in the refrigerator to rise slowly for 4 to 12 hours.", "Before rolling, punch down and bring to room temperature, 1 to 2 hours.", "Preheat oven to 500.", "After the dough has proofed, punch it down again, and place it on your work surface.", "Use a rolling pin to roll the dough thin.", "Dust your rolling pin with flour, if needed, but not on your work surface.", "Roll the dough to a 16x18"" rectangle about 1/4"" thick.", "It's okay if the corners aren't perfectly square--just gently pull them out to the right shape.", "Now divide the dough lengthwise into two pieces for two equally sized strombolis.", "Cover one half of the dough with a kitchen towel or plastic wrap.", "This keeps it from drying out while you top the other half.", "Before layering half the fillings, leavie a 1"" margin on both ends and one long side.", "Start with a sprinkling of red pepper flakes, then the ham.", "Top with spinach and cheeses, and finish with another layer of ham.", "Begin rolling the dough over the fillings.", "Start rolling on the side with no margin.", "Roll the dough like a jelly roll, tucking in the fillings as you go.", "Pinch dough to seal seam and ends.", "Coat a baking sheet with cornmeal (this keeps the bottom from burning and sticking to the pan).", "Place stromboli on a baking sheet, seam side down.", "Repeat process making other stromboli.", "Brush stromboli with egg wash.", "With a knife, slash shallow diagonal vents every 2"" to allow steam to escape.", "Bake 15 to 20 minutes or until golden brown.", "Meanwhile, make the dipping sauce.", "Saute onions in a large saucepan over medium heat in oil until translucent, about 5 minutes.", "Add garlic and cook one more minute.", "Then add tomatoes and simmer until broken down, about 20 minutes.", "Process through food mill and stir in basil, salt, and pepper.", "Remove stromboli from oven and cut on bias into 2"" slices with serrated knife.", "Serve with marinara."]
